If you invest just a half-hour of time, you can set yourself up with six delicious, healthy freezer breakfasts — ready to nourish you at a moment’s notice. They feature baked “scrambled” eggs loaded with spinach and sun-dried tomatoes layered with cheddar cheese and roasted bell peppers.
This is an easy breakfast to take on the go, so you can stick to your health goals even when you’re pressed for time. You also get to start your day off with a serving of veggies, getting you one step closer to reaching your recommended servings of veggies per day.
Active time: 8 minutes Total time: 30 minutes
Freezer Bagel Breakfast Sandwiches
Ingredients
1/4 cup (61gl) 2% reduced-fat milk
1/4 tsp kosher salt
1/4 tsp black pepper
6 large eggs
1/4 cup (14g) sun-dried tomatoes, packed without oil, finely chopped
4 ounces (113g) frozen leaf spinach, thawed and squeezed dry
6 everything Bagel Thins, toasted
6 slices ultra-thin sharp cheddar
1 12-ounce (340g) jar roasted red bell peppers, drained
Directions
Preheat the oven to 350°F (177°C). In a medium bowl, whisk together milk, salt, pepper, and eggs. Stir in sun-dried tomatoes and spinach. Pour the mixture into an 11-by-7-inch baking dish coated with cooking spray. Bake for 18–20 minutes, or until just set. Cut into 6 pieces.
On the bottom half of each Bagel Thin, layer 1 cheese slice and 1 piece of egg mixture. Pat the bell peppers dry with paper towels; divide evenly over egg mixture and top with remaining Bagel Thins.
Freeze in zip-top freezer bags between layers of wax or parchment paper for up to three months. To thaw and reheat, wrap 1 sandwich loosely in a paper towel. Microwave on medium for 1 minute, then microwave on high until thoroughly heated, 1 1/2–2 minutes.
Serves: 6 | Serving Size: 1 sandwich
Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 8g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 235mg; Sodium: 629mg; Carbohydrate: 31g; Dietary Fiber: 7g; Sugar: 7g; Protein: 20g
Nutrition Bonus: Potassium: 370mg; Iron: 15%; Vitamin C: 106%; Calcium: 28%
Originally published March 2, 2021; Updated December 2025
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